Apple
Rum Cake
1 cup chopped pecans
1 box yellow cake mix (with pudding)
1/2 cup cold water
1/3 cup oil
1/2 cup dark rum (80 proof)
Glaze
1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum (80 proof)
Heat oven to 350 degrees. Grease and flour 12-cup (standard
size) bundt pan. Sprinkle nuts over the bottom of the pan. Mix
all cake ingredients in mixing bowl. Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving dish. For the glaze: melt
butter in saucepan. Stir in water and sugar; boil for 5
minutes, stirring constantly. Remove from heat and stir in
rum. Spoon and brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze. Repeat until glaze is used up.
Optional frosting: Mix powdered sugar with water (consistency
is up to cook); then garnish with cherries. Or just sprinkle
with powdered sugar and then garnish with cherries.
